Some friends are over for lunch today. I made these tender pepper beef and pickled carrot wraps with a Vietnamese style dipping sauce. The wraps are crunchy, juicy & satisfying. Best of all, so very easy to make.

Recipe is as follow:

(serves 2 as a low FODMAP recipe)

Ingredients

Fish sauce mixture

1 tbsp fish sauce

1.5 tbsp caster sugar

1 tbsp rice wine vinegar

1 tbsp hot water

Others

1 cup cooked rice, cooled

250g beef scotch fillet or rump fillet, diced

50g carrot, julienne

12 green bean, sliced (optional)

1 chili, remove seeds, sliced (optional)

1 tsp sugar

salt to taste

a few pinches of black pepper

4 lettuce cups (see tips below)

5g coriander, chopped (optional)

1 tsp sesame seeds, toasted (optional)

a little cooking oil

Method

To make the sauce:

Mix all ingredients together, stir well; if the sugar does not dissolved fully, cook the sauce in microwave for 20 seconds.

To make pickled carrot:

Pickle the julienne carrot for 10 minutes in the sauce

Cooking:

In a hot frying pan, add a little cooking oil, black pepper, sliced chili, beef and green beans; saute the ingredients quickly; add a little sugar to help with browning; season with salt; remove from heat to rest.

Presentation: arrange a lettuce cup, first add a little cooled rice, then some beef & green bean, top with pickled carrot and a little sauce; garnish with some chopped coriander & toasted sesame seeds.

Repeat with the rest of the lettuce cups.

Tips – lettuce cups

Note – to prepare the lettuce cup, first remove the core of the lettuce; then run water into the empty core, before peeling off the leaves.